Liquorice biscuits with blackberry curd

DifficultyBeginner

We adore liquorice in any format it happens to be, sweet, flavoured or salty, so these tasty biscuits are a delight to us but maybe an acquired taste to others.
These are a variation on what is more commonly known as thumb print cookies.

TweetSaveShare

Prep Time15 minsCook Time20 minsTotal Time35 mins

 90g Salted butter
 80g Caster sugar
 2 Tbsp Milk
 2 Tbsp Plain yoghurt
 2 Tsp Liquorice powder
 1/2 Tsp Vanilla extract
 150g Self raising flour sifted
 60g Custard powder
 Approx 50ml/50g of curd or jam, we used homemade blackberry curd

1

Pre-heat the oven to 180c / Fan 160c

2

Prepare a baking tray with baking paper

3

Cream the butter and sugar together until light and creamy

4

Add the milk, yoghurt, liquorice powder and vanilla, beat until combined

5

Add the flour and custard powder and mix until you have a soft dough

6

Using a tbsp measure to scoop out the some dough, roll into a ball and place on your tray, you should get 18-20

7

Using the back off the measuring spoon or your thumb make an indentation in each ball

8

Fill each ball with 1/2 tsp of curd or jam

9

Bake for 15-18 minutes until lightly browned and crispy

10

Transfer to a wire rack to cool

11

These biscuits will have more crunch on the day of baking, they will however happily keep for up to four days but will become softer in texter akin to a soft cookie, no less delicious

Category,

Ingredients

 90g Salted butter
 80g Caster sugar
 2 Tbsp Milk
 2 Tbsp Plain yoghurt
 2 Tsp Liquorice powder
 1/2 Tsp Vanilla extract
 150g Self raising flour sifted
 60g Custard powder
 Approx 50ml/50g of curd or jam, we used homemade blackberry curd

Directions

1

Pre-heat the oven to 180c / Fan 160c

2

Prepare a baking tray with baking paper

3

Cream the butter and sugar together until light and creamy

4

Add the milk, yoghurt, liquorice powder and vanilla, beat until combined

5

Add the flour and custard powder and mix until you have a soft dough

6

Using a tbsp measure to scoop out the some dough, roll into a ball and place on your tray, you should get 18-20

7

Using the back off the measuring spoon or your thumb make an indentation in each ball

8

Fill each ball with 1/2 tsp of curd or jam

9

Bake for 15-18 minutes until lightly browned and crispy

10

Transfer to a wire rack to cool

11

These biscuits will have more crunch on the day of baking, they will however happily keep for up to four days but will become softer in texter akin to a soft cookie, no less delicious

Liquorice biscuits with blackberry curd

Leave a Reply